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Tomato Topping
Appears in
Published 2010
In Italy or any pizzeria elsewhere that has a woodburning oven, it’s common to use fresh or canned chopped tomatoes as a pizza topping. In an oven that heats to close to 540°C, the excess water from the tomatoes easily evaporates. In a home oven, chopped tomatoes can produce a watery topping for a thin-crusted pizza, so I took
Run a 785g tin of Italian San Marzano plum tomatoes through a food mill into a large saucepan. Add 4 large sprigs of basil tied together with kitchen twine and 3 cloves of garlic, peeled and halved. Bring to the boil, reduce heat to a very gentle simmer, place a lid partially over the pan and cook for 30 minutes. Cool, remove the garlic and basil and refrigerate covered if not using immediately. Makes about 400g.
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